Maybe not the prettiest cinnamon buns in the world but oh so delicious! The best thing about them is that they're free from egg, dairy, gluten & sugar!

INGREDIENTS

Gluten free cardamom dough

(makes 16-20 small cinnamon buns) Time: 1,5h.

14g of Active dried yeast or 50g of compressed fresh yeast

2 cup water

3 tbsp psyllium husks or psyllium powder

1 cup almond flour

1,5 cups coconut flour

0,5 cup buckwheat flour

2 tbsp cardamom

3-4 tbsp coconut oil

any plant based milk for brushing the buns

Cinnamon date-paste

1,5 cup dates (approximately 20-25 dates)

2 tbsp cinnamon

3 tbsp coconut butter

3 tbsp coconut sugar

5 tbsp coconut oil

pinch salt

1/2 tsp vanilla extract

DIRECTIONS

Dissolve the yeast in the water. Mix in psyllium husk and let it set for 10 minutes.

Mix in the flours and knead the dough thoroughly. Add the oil at the very end and work the dough with your hands. Cover with plastic wrap and set in a warm place to rise for about 1 hour.

Divide the dough into 2 pieces and roll out the dough flat, approximately 1/4 inch thick.

Blend the ingredients for the cinnamon filling in a high speed blender or food processor until very smooth.

Spread the cinnamon date paste evenly on the dough and roll the dough to a log. Cut 2 inches thick buns and put them on an oven tray.

Brush the buns with plant-based milk and sprinkle with puffed quinoa (optional).

Bake the buns at 200°C or 390°F for approximately 10-15 minutes. Depending on the size of the buns.

Let the buns cool before serving. They might seem mushy or doughy at first but they need 10-20 minutes too cool before serving.

I made the original recipe for these buns around this time last year. This updated version has only a few small changes, more cinnamon, more cardamom and more cinnamon date-paste to make them even juicier and yummier! Hope you like! <3